Matron grows vegetables and fruit in a Hampshire garden. I've been growing veggies since I was knee high to a grasshopper. Some traditional varieties and old favourites as well as new ideas. I share my garden with my allotment assistant Daisy the Labrador. On Twitter as @MatronsVeggies

Wednesday, September 25, 2013

How to make Piccalilli

It's that time of year again! One of my perennial favourites is this Piccalilli. You need 6lbs of chopped veggies. One must-have ingredient is cauliflower, and most often with carrots, runner beans, onions and I use up a marrow (overblown courgette!) and some sweetcorn. Soak the chopped veggies in brine overnight, then rinse and drain them.

Lift out the cooked veggies with a slotted spoon and pack them into sterilized jars. Make sure they drain properly. Bring the vinegar syrup back up to a simmer.

Make a thin paste from 4 teaspoons of dried turmeric powder and 2 tablespoons of flour. Add the turmeric paste to the remaining hot vinegar and simmer it to thicken for about 2 minutes.

When the sauce is thickened, pour it on top of the veggies in the jars and using a knife just make sure any bubbles come to the surface before sealing the jars. It should be ready in a couple of weeks. Keeps for ages. Great with cold meats and salad.. especially home made Scotch Eggs!

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About Me

I was born 20 yards from our allotment. My parents used to 'dig for victory' and never got out of the habit. I grew up on an allotment, so growing veggies is a way of life. I am also qualified as a dog behaviourist and I have set up my own business, www.blackdogdna.com